Ingredients 1 medium zucchini or yellow squash, cut into 1/4-inch slices (1 cup) 1 medium bell pepper, cut into 1-inch pieces (1 1/2 cups) 3 ounces fresh mushrooms, cut in half (1 cup) 1 red onion, cut into wedges 1 tablespoon olive or vegetable oil 1 package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter) 1 cup marinara sauce 1/2 cup crumbled chèvre (goat) cheese (2 ounces) Steps:
1 Heat oven to 450º. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss zucchini, bell pepper, mushrooms, onion and oil to coat; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender.
2 Spread pizza crust with marinara sauce. Top with vegetables and cheese.
3 Bake 8 to 10 minutes or until hot. Cut into squares or wedges to serve.
http://www.bettycrocker.com/recipes/roasted-vegetable-and-goat-cheese-pizza/ebf9b0b7-fcf0-4426-a5eb-d78e9453ad3c
Ingredients
1
medium zucchini or yellow squash, cut into 1/4-inch slices (1 cup)
1
medium bell pepper, cut into 1-inch pieces (1 1/2 cups)
3
ounces fresh mushrooms, cut in half (1 cup)
1
red onion, cut into wedges
1
tablespoon olive or vegetable oil
1
package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter)
1
cup marinara sauce
1/2
cup crumbled chèvre (goat) cheese (2 ounces)
Steps: